BBQ Figs With Pomegranate Molasses & Goats Cheese
Ingredients
- 12 large ripe but firm fresh figs
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon pomegranate molasses see note
- 12 2 cm thick slices goat cheese from a log
- leaves Fresh mintfor garnish
Instructions
- n a large bowl, whisk together balsamic vinegar and olive oil. Add figs to the bowl and gently toss until they are thoroughly coated.
- Place on grill or grill pan flat side down. Grill for 2 to 3 minutes (depending on the heat), until grill marks appear. Turn over using tongs or a spatula and grill for another 2 to 3 minutes on the other side.
- Remove to a platter or sheet pan and brush each fig on the cut side with pomegranate molasses (you don’t need much).
- Arrange 2 slices of goat cheese and 2 to 3 whole figs (4 to 6 halves, to taste) on each of 6 serving plates, garnish with mint leaves, and serve.
- To make Pomegranate Molasses simply reduce 1 cup of Pomegranate juice and 1 table spoon of sugar over a medium heat for 20 - 30 minutes until thick and syrupy - about 2 this of its original volume. Note - It will thicken on standing so don’t worry if it is a little runny.
Notes
To make Pomegranate Molasses simply reduce 1 cup of Pomegranate juice and 1 table spoon of sugar over a medium heat for 20 - 30 minutes until thick and syrupy - about 2 this of its original volume. Note - It will thicken on standing so don’t worry if it is a little runny.
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